Parmesan Potato Bites with Rosemary Olive Oil & Balsamic
Parmesan Potato Bites with Rosemary Olive Oil & Balsamic
Description
Crispy Parmesan potato bites are roasted cut-side down with Rosemary Infused Olive Oil, garlic, and a golden cheese crust, then finished with freshly grated Parmesan, herbs, and a light 25 Star Dark Balsamic drizzle. Savory, herbaceous, creamy inside, and crisp on the edges, these bite-sized potatoes are perfect for appetizer boards, game days, holiday spreads, or steakhouse-style sides.
Recipe Overview
Servings: 6 appetizer servings
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55 minutes
Calories: Approx. 210 per serving, based on 6 servings
Ingredients
24–26 ounces baby Yukon Gold or red potatoes, halved into even pieces
3 tablespoons Rosemary Infused Olive Oil, divided
½ cup finely grated Parmesan cheese, freshly grated from a wedge, plus 1–2 tablespoons for finishing
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 tablespoon 25 Star Dark Balsamic Vinegar, at room temperature, for finishing
Optional: up to 1 additional tablespoon 25 Star Dark Balsamic Vinegar if serving as a stand-alone appetizer
Optional: flaky sea salt, for serving
Instructions
• Place a large rimmed baking sheet in the oven and preheat to 425°F. Let the pan heat for at least 10 minutes while you prepare the potatoes.
• Use oven-safe parchment paper rated for 425°F. If preferred, substitute a silicone baking mat designed for high-temperature roasting.
• Pat the cut potatoes very dry with a clean towel. This helps the Parmesan crust crisp instead of steaming.
• In a small bowl, combine the Parmesan cheese, garlic powder, kosher salt, and black pepper.
• Carefully remove the hot baking sheet from the oven. Place the parchment on the pan, then immediately brush it lightly with 1 tablespoon Rosemary Infused Olive Oil to help keep it in place.
• Sprinkle the Parmesan mixture evenly over the oiled parchment in a thin, even layer where the potatoes will sit.
• Toss the potatoes with the remaining 2 tablespoons Rosemary Infused Olive Oil until evenly coated.
• Arrange the potatoes cut-side down directly on the Parmesan layer, pressing each potato gently so the cheese adheres well.
• Roast for 30–35 minutes, rotating the pan halfway through but never flipping the potatoes. The potatoes are done when a paring knife or fork slides easily through the center with almost no resistance and the Parmesan crust is deep golden brown.
• Allow the potatoes to rest on the baking sheet for 3–5 minutes so the Parmesan crust sets before lifting them.
• Use a thin metal spatula to gently release any potatoes that stick slightly to the parchment, preserving as much of the crispy Parmesan crust as possible.
• Transfer to a serving platter and let rest another 2 minutes so the crust stays crisp.
• Finish with the remaining freshly grated Parmesan, chopped rosemary, chopped parsley, and a light sprinkle of flaky sea salt if desired.
• Drizzle lightly with 1 tablespoon room-temperature 25 Star Dark Balsamic Vinegar. Add up to 1 additional tablespoon only if serving as a stand-alone appetizer and you prefer a more pronounced balsamic finish.
• Serve immediately while the potatoes are hot and the Parmesan crust is at its crispiest.
Chef's Tip
For the crispiest Parmesan crust, use freshly grated Parmesan from a wedge rather than pre-shredded cheese. Keep the potatoes cut-side down for the entire roast, rotating the pan instead of flipping the potatoes. A short rest before lifting allows the cheese to crisp and release more cleanly, while drizzling room-temperature balsamic just before serving preserves both the crust and the vinegar's rich aroma.
Flavor Variations
• Use Garlic Infused Olive Oil in place of Rosemary Infused Olive Oil for a deeper roasted garlic version.
• Use Fig Dark Balsamic for a richer sweet-savory finish that pairs beautifully with steak, pork, or holiday roasts.
• Add crispy bacon crumbles and extra Parmesan for a heartier game-day appetizer.
• Add a pinch of crushed red pepper flakes to the Parmesan mixture for gentle heat.
Pairings
Serve with grilled steak, roasted chicken, burgers, pork tenderloin, charcuterie boards, holiday appetizers, garlic aioli, sour cream dip, roasted vegetables, or a crisp green salad.
Build Your Plate
Turn this into a complete appetizer plate
These potato bites are crisp, cheesy, herbaceous, and savory, so the best appetizer plate adds a creamy dip, fresh vegetables, and a balsamic finish that brightens the richness without softening the crust.
Finished Appetizer
Parmesan Potato Bites with Rosemary Olive Oil, 25 Star Dark Balsamic drizzle, fresh herbs, garlic aioli, sour cream dip, or a steakhouse-style appetizer spread.
Main Ingredient
Crispy roasted baby potatoes with Rosemary Infused Olive Oil, finely grated Parmesan, garlic, and golden cut-side crust
Accompaniments
Garlic aioli, sour cream dip, grilled steak bites, roasted chicken, charcuterie, fresh vegetables, or a crisp green salad
Flavor Pairing
Rosemary Infused Olive Oil for herb flavor, 25 Star Dark Balsamic for a rich finish, Fig Dark Balsamic for deeper sweetness, or Garlic Infused Olive Oil for savory depth
Recipe Notes
Baby Yukon Gold or red potatoes produce the best combination of creamy interiors and crisp edges. Select potatoes that are similar in size so they finish roasting at the same time. Freshly grated Parmesan melts and browns more evenly than pre-shredded cheese, creating a superior crust. If using parchment paper, confirm it is rated for 425°F, or substitute a silicone baking mat. The finished potatoes are best enjoyed immediately while the Parmesan crust is at its peak crispness.
